Kendra Vaculin spent days in the Bon Appétit Test Kitchen making tray after tray of lemon bars to develop her perfect recipe. Watch as she experiments with every variable to arrive at the ultimate lemon bar—from the ideal crust to the perfect consistency—before publishing it for Bon Appétit.Get the entire recipe, plus access to over 50,000 more from Bon Appétit and Epicurious: https://bit.ly/3rrsXfeSee Kendra's final recipe: https://bonappetit.com/recipe/foolproof-lemon-bars
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00:00 I take risks and I try different things all the time.
00:04 It has never gone this badly.
00:06 In any recipe I've ever done,
00:10 it has never gone this badly.
00:12 I spent the last two days making all these lemon bars
00:16 so that I could make this.
00:18 It takes a lot of trial and error
00:20 to make a recipe worthy of being published on Bon Appetit.
00:23 Today, I'm going to show you how I developed
00:25 my perfect lemon bar.
00:26 (upbeat music)
00:29 (spoon clinking)
00:30 From what I can tell,
00:31 there are about four classic ways to make lemon bars,
00:36 and we're gonna try them all today.
00:37 First, I'm gonna make an identical crust
00:39 for all four versions,
00:40 and once we pick a technique that we like,
00:42 we can go in and finesse the flavor from there.
00:44 It's a super easy, press-in shortbread crust.
00:48 It's like a shortbread cookie.
00:49 This configuration is based on a tart crust
00:54 that I've used before.
00:56 I just wanted to use something super easy
00:58 to create a standard crust for us to start with.
01:01 We are gonna throw these guys in the oven at 325
01:03 for about 25 minutes.
01:05 While those are in the oven,
01:06 I have three main goals for today.
01:08 One is a filling that perfectly balances sour and sweet.
01:12 Keeping a lot of that robust lemony flavor
01:15 but in a perfect balance is tough to achieve.
01:17 Second is I want a crust that stands up to the filling,
01:21 and that's important
01:22 because I don't want things to fall apart
01:23 when you bite into it.
01:24 I don't want filling to squidge out.
01:25 I want everything to feel perfectly together.
01:29 And relatedly, my last goal is a clean slice.
01:32 It's an aesthetics thing.
01:33 I want it to be gorgeous.
01:34 I want it to be beautiful.
01:35 I want you to feel proud of it
01:37 to put it out on a plate for guests,
01:38 and part of that for me is really crisp angles.
01:42 Four crusts have baked.
01:43 Now I'm gonna start making the fillings,
01:45 which is where each of those four versions
01:47 are going to diverge.
01:49 First up is a cooked filling that gets chilled.
01:51 It is my go-to lemon curd recipe,
01:54 thickened a little bit with starch.
01:55 It's based on a old, epicurious lemon curd recipe.
02:00 All sorts of versions of curd
02:03 all come from this sort of base ratio,
02:05 and I'll let it chill in the fridge for about four hours.
02:08 Second method I'm gonna try is key lime pie style,
02:10 which is sweetened condensed milk,
02:12 egg yolks, and citrus juice.
02:13 It is a standard key lime pie filling
02:15 made with lemons instead,
02:16 poured into the crust, baked, and then chilled.
02:19 But I think it being milk-based and not butter-based
02:23 is gonna yield too creamy of a filling
02:27 and not as acidic, punchy.
02:30 The third method is a twice-cooked filling.
02:32 The exact same recipe as the first lemon curd I made,
02:35 but without the starch,
02:36 because instead of putting it in the fridge to firm up,
02:39 we're gonna bake it.
02:40 I'm excited to try this one
02:42 because I think it might be really firm.
02:46 The main reason why my gut disqualifies this version
02:50 is because you make the cooked curd,
02:53 you pour it into the crust, and then you bake it.
02:56 It's just fussy.
02:57 If you have to cook the thing twice,
03:00 it's gotta be really worth it to me.
03:02 The fourth method is a raw filling
03:05 made in a food processor, then baked.
03:07 This is based on a lemon tart recipe
03:09 that I developed for a BA.
03:11 I think technique-wise this one is gonna be my favorite
03:13 because I really like the cleanliness
03:15 of everything happening in the food processor.
03:18 To me, that's really nice.
03:20 My one concern is the tart that I've made
03:23 using this technique, it's not a lemon bar,
03:26 so I think the expectation of flavor is slightly different.
03:29 So my guess is that the filling
03:32 isn't gonna taste as lemony as I want,
03:34 and that's the one place where I think
03:36 we may run into some trouble with this one.
03:38 Okay, all four are here.
03:40 They have all cooled and been chilled.
03:42 They're very different looking,
03:44 and I have a lot of thoughts,
03:45 and I'm scared about what I am thinking.
03:48 This is the curd that all we did was make the curd
03:51 and throw it on there in the fridge.
03:53 It's not a lemon bar if it doesn't have
03:55 a powdered sugar top, I think.
03:58 Next one, this is our key lime pie style.
04:01 It's a little more darker yellow than our first guy.
04:05 That's a nice look.
04:07 This is number three, our twice-cooked filling.
04:10 This is where I feel a little heartbroken.
04:13 This one looks the best, and it is the one
04:15 I am most angry about because it takes the most effort,
04:19 and I don't want this recipe to be super effortful.
04:22 And in the break, I talked to Chris Morocco,
04:24 and he was like, "All my life, I have tried
04:27 "to make a lemon bar recipe that doesn't involve
04:29 "being twice-cooked, and I've never succeeded."
04:32 So what that means to me is that we need
04:35 to figure out what our mission is,
04:37 because if when we eat this, it is indeed the best,
04:40 is what we're after the best?
04:42 Or is it the simplest?
04:45 Oh, we have to think about what our mission is.
04:47 And last one, this is the food processor.
04:50 Uh-oh.
04:51 It's toasty-roasty on the edges, which is interesting.
04:57 And it's got this baked top, you can see,
05:00 but the inside is quite yellow.
05:03 Now we do some analysis.
05:06 Ah!
05:09 Okay, number one.
05:11 It is delicious, they are deeply lemony.
05:13 Crest is fine, crest is delightful cookie.
05:16 The top is like fully, you know, it's just curd.
05:20 I smeared it right off, which means you cannot stack them.
05:24 They probably won't sit out
05:25 at room temperature for very long.
05:26 While this was delicious, it might be just too tender
05:29 and too delicate for our purposes.
05:32 Number two, key lime pie version.
05:34 Delicious, not a lemon bar.
05:38 So dairy-forward.
05:39 Like lemon ice cream.
05:41 The lemon is there, but it's so cloaked
05:45 in this richness of the milk.
05:47 It just doesn't give me lemon bar.
05:49 Number three, twice-cooked.
05:51 This is a great lemon bar.
05:54 I don't feel that these two are very different
05:57 in terms of flavor.
05:58 I think the texture is really nice.
06:01 Much more set than its friend.
06:03 Okay, and this is our weirdo, food processor.
06:06 It has the firmest top, like look at that.
06:09 The top just peels off, which is crazy.
06:11 But this texture is more like a jammy spread.
06:14 And I do like that it holds up.
06:16 Like you could stack these in a box,
06:18 but the flavor is much more muted.
06:20 It's like a lemon muffin.
06:22 All of these have merits in their own way.
06:24 So what we have to figure out is what is it
06:26 that we want our lemon bar to do,
06:28 and then work backwards from there.
06:29 When I am developing a recipe and I don't know the answer,
06:32 I have to confront the source.
06:35 This is the first one, the curd refrigerated.
06:38 Really bright, lovely, piercing lemon quality.
06:43 There is a softness to that set though.
06:45 - It's so soft.
06:46 - Like they're gonna be delicate, will not travel.
06:49 - This is key lime pie version.
06:50 - Wow, the quality of the citrus flavor is really weird.
06:54 It's like, it's almost like off.
06:56 It's so creamy, but it's like, it's muted the lemon,
06:59 and it's like really dulled the edges of the lemon.
07:02 - Twice baked.
07:03 So it's the exact same curd as this,
07:06 but minus the one teaspoon of starch.
07:09 - It's a little overly sharp.
07:11 I think for a lot of people, they'd say, oh.
07:12 - This is a more sweet, sour balance.
07:15 - Yes, exactly.
07:16 I think like the--
07:17 - Which is one of our goals.
07:17 - The balance here is still optimal on the end.
07:21 - This is the fourth one, food processor filling.
07:23 - I mean, visually you've lost something.
07:26 It's not as lemony, but it's not bad.
07:29 And the set is very nice.
07:32 What if you weren't using the food processor
07:35 and you were just working it together by hand in a bowl?
07:38 Do you think that would give you enough,
07:39 but without like all of that aeration?
07:42 - Necessarily making it, so yeah.
07:44 - This one for flavor is winning.
07:46 It's the best overall of what you have here.
07:51 This to me, skin notwithstanding, very promising.
07:57 And I feel like this world
08:00 is where a lot of people wanna be.
08:01 - You've room to, I think, to experiment with fat.
08:05 - All the eggs.
08:06 - Both in the form of like, yeah, all the eggs,
08:07 all of the yolk.
08:09 - Yeah.
08:10 - Also your starches.
08:11 If you can kind of clean up the visual,
08:12 I think that's pretty good.
08:15 - This is why we have these tops.
08:16 Thank you.
08:18 I feel ready.
08:19 I feel a direction is forming.
08:20 I'm going to attempt a whisk in a bowl,
08:24 pour it on and bake method.
08:27 So this style, but no sweetened condensed milk.
08:31 This style, but no food processor.
08:35 To yield something that tastes more like this.
08:39 Is it possible?
08:41 We don't know, but I'm very excited
08:43 to just like get one banged out and see what it will be.
08:47 I'm making the same crust as before,
08:49 but I'm reducing the dry ingredients
08:51 and the butter slightly, but keeping the yolk the same.
08:54 So what I think that's going to do
08:55 is create a easier dough to work with.
08:58 So it'll have a little bit more moisture in it,
09:00 a little less crumbly and a little more snap.
09:02 Now I'm going to make two slightly different versions
09:05 of the filling.
09:05 The first one follows some of the ingredient list
09:10 of the curd, but we're not going to cook it first on stove.
09:15 We're just going to whisk it together in a bowl.
09:17 What we're going to do to start us off
09:19 is give ourselves the best opportunity
09:22 for like a aerated fluffy mixture.
09:26 So what we can do is whisk our eggs
09:28 and our sugar together to try and get some like
09:31 nice frothier texture before we add in everything else.
09:35 While that is baking, we'll start on round two, V2.
09:39 The second version deviates from the curd slightly.
09:43 Higher amount of fat, more egg yolks rather than full eggs.
09:47 And a slight tweak on the sugar amount as well.
09:51 It's all yolks.
09:52 It's all yolks.
09:53 We'll just name her all yolks.
09:55 All yolks is what happens in the key lime pie version.
09:59 So I liked that set level, but is it that way
10:04 because it's interacting with that sweetened condensed milk?
10:06 Will I not be able to approximate that same set level
10:09 with butter and sugar?
10:10 I don't know.
10:11 So that's why we're trying it.
10:13 Food processor version had one and a quarter cup sugar
10:17 for less eggs.
10:19 So I'm going to go with one and a quarter cup sugar
10:22 on this one.
10:23 I'm going to whisk it a little bit
10:24 and I'm going to see what happens.
10:27 Okay, and now is my moment where I think
10:30 if adding the flour is the way.
10:32 And I think it is the way.
10:33 This guy is going to go in a 325 oven.
10:36 We'll see.
10:38 I come to you a battered woman.
10:40 These didn't work and that's okay.
10:42 We had no idea what would happen.
10:43 And this is what happened.
10:45 This sort of very gooey, very browned thing.
10:50 Look, this skin that just fully comes off.
10:53 Ew.
10:55 Okay, so this was our attempt to make a non-precooked
11:01 version with a whisk and no sweetened condensed milk.
11:06 We're learning there's a reason why such a lemon bar
11:09 has never been published.
11:11 Delightful.
11:12 It looks a mess, as they say on Great British Baking Show.
11:15 That's not how it should go.
11:16 This is the all yolk version.
11:18 She did not work.
11:21 I don't even think, like, I don't, that's not,
11:26 this isn't food.
11:33 - What is that on top?
11:35 - What is that on top?
11:36 Great (beep) question.
11:38 Like, what's crazy is like that is the crust.
11:43 Right underneath this is the crust.
11:46 Because all of the filling has gone to the sides.
11:49 Everyone watching this is gonna be like,
11:53 how did she get this job?
11:55 Why does she get to work at Bon Appetit
11:58 if this is what she does?
12:00 It's a great question.
12:02 I'm trying my best.
12:03 Here's the plan moving forward.
12:05 Tomorrow, off camera, I'm gonna make a bunch of crusts.
12:09 Because I wanna be able to come in tomorrow morning
12:11 and hit the ground running, 'cause we know the crust works.
12:13 And instead, we're just gonna do lots of types of filling.
12:16 I'm gonna do some reading tonight.
12:19 I'm gonna do some research.
12:21 It's gonna be great.
12:22 Hello, it is day two.
12:25 And I returned a changed woman.
12:28 I did some reading last night.
12:29 When a lemon bar gets that skin on top,
12:33 it is the result of air bubbles from the eggs
12:36 escaping out the top as it bakes.
12:38 So when I was like, we have to whip it a bunch
12:41 to get air into it, that was wrong.
12:43 That was the opposite of what we needed to do.
12:45 Basically, I have two trials on deck.
12:48 I wanna do one that uses milk,
12:50 give it that sweetened condensed milk feel.
12:53 And I wanna do one that uses part powdered sugar
12:56 in addition to the granulated sugar.
12:59 I'm gonna start with the version where we try adding milk.
13:02 It's going to include sugar with the zest massaged in.
13:05 I do think that's gonna help us bump up our lemon flavor
13:09 without having to add any extra juice.
13:11 Some eggs, some flour, lemon juice, the milk.
13:15 Taking the place of the butter as a dairy component.
13:18 That's gonna balance out in terms of the amount of fat
13:20 we need and a little bit of salt.
13:22 So it's pretty simple and pared back.
13:25 I think it's gonna work.
13:26 Next one is gonna be our powdered sugar version.
13:29 The only liquid will be the eggs and the lemon juice.
13:32 So that makes me feel like it can have even more eggs.
13:36 So we're gonna get all of that liquid,
13:38 that added moisture that we need,
13:40 plus a little extra richness from an extra yolk.
13:43 So I think we might go five eggs.
13:45 Crazy.
13:47 The powdered sugar, it's doing double duty.
13:50 Number one, it's in our crust already.
13:52 So it's not a new added ingredient,
13:54 which I love from a development perspective.
13:56 And because it contains starch,
13:59 I'm hoping that it will do some of my
14:01 stabilizing work for me.
14:03 I have one clump of powdered sugar in here
14:07 that I'm gonna get out.
14:08 I'm gonna massage that clump out.
14:10 And two thirds.
14:13 Our flour.
14:14 I gotta say, I don't think this order was right
14:17 because I don't like adding the flour at the end like this
14:20 'cause it means I have to whisk harder
14:23 than I would like to fully incorporate.
14:25 I don't like the way it's looking.
14:30 I wanna do it again.
14:30 I'm worried that there's like little flecks of stuff,
14:33 not fully incorporated flour.
14:35 And I wanna change the order that we mix.
14:37 So I'm gonna do that.
14:38 Eggs, granulated sugar.
14:40 This time I'm sifting the powdered sugar
14:41 to avoid any of those clumps.
14:44 We're gonna do four tablespoons of flour, sift it in.
14:48 All right.
14:49 Looking much better than our first batch.
14:51 Now this version, I'm just gonna pour over our crust
14:54 and then we'll bake this one off too.
14:56 Okay, I'm really excited.
14:57 These two look really nice.
15:00 We've got really nice yellow brightness.
15:03 No crazy, hazy, goopy topping, which is awesome.
15:07 A little bit of bubbling, which I think we can address
15:10 by maybe knocking our pans the next time,
15:14 which is a way that people can release bubbles
15:16 at the top before you bake.
15:17 So let's start with our version with milk.
15:19 Oh yeah.
15:21 To me, that looks really nice.
15:24 If we go with this direction,
15:28 there are some slight tweaks in texture.
15:30 I think we went four tablespoons of flour, quarter cup,
15:34 and I think we can go down to three
15:36 because it's very well set,
15:37 but there's a little bit of that mouth feel
15:40 of thickness and pastiness, but the flavor is really nice.
15:44 In general, the cuts have been really clean.
15:46 The filling doesn't squidge out anywhere, which is great.
15:49 So now we're gonna try this powdered sugar version.
15:53 Really nice, good color again.
15:56 It's so interesting.
15:57 The filling was so thin.
16:00 It was so viscous.
16:01 It flooded around the crust.
16:06 So you can see there's a layer of the filling
16:10 that seeped underneath the crust here in the corner.
16:13 The flavor is nice.
16:16 The absence of the milk makes it almost too lemon forward.
16:20 The powdered sugar purported to bring a setness
16:23 because of the starch to the mixture,
16:26 but it did not do that.
16:28 This is not the way to go,
16:29 and I wanna stick with the milk version.
16:31 This, I think, is near perfect.
16:33 It's really close.
16:34 It's a tiny bit thicker of a filling than I want it to be.
16:37 I think reducing the flour ever so slightly
16:40 and tweaking the flavors
16:41 by maybe adding a little bit of preserved lemon
16:43 is all that this needs to totally shine.
16:45 Chris isn't in today, and when that happens,
16:47 Hannah is the one who makes the final call.
16:49 - Hey, baby. - Okay, so.
16:50 - Oh my gosh, so sunny. - So sunny.
16:52 - Ooh, it's really nice.
16:55 It's well-rounded in its tartness.
16:57 It's not just so sharp, though you get tangy moments.
17:01 It's not like reading dairy, but it's reading just round.
17:05 Texture of the lemon bar is great.
17:07 I don't know that I want preserved lemon.
17:09 - Really?
17:10 - Preserved lemon really wants to make itself known.
17:12 - Totally.
17:12 - And this is so nice and well-rounded.
17:15 If you add preserved lemon, I might up the sugar a bit
17:18 'cause it's already just sweet enough, which is nice,
17:21 but I wouldn't mind even a touch more.
17:24 The look is great.
17:26 Let's go harder on the crust.
17:27 - And by harder, I just mean longer time in the oven.
17:30 - I think we're gonna nail it at the next one.
17:32 - Yes, no, I'm so excited.
17:34 - My feeling was that the filling felt
17:36 a little bit too thick.
17:37 Hannah did not feel that way
17:38 and liked the consistency of the filling.
17:40 I think that means I can reduce the amount of flour
17:43 by less than what I thought.
17:45 I'm gonna make two new crusts that are the same as before,
17:49 but with slightly longer cook time
17:51 so that they're a little bit crisper
17:53 and can stand up to the filling.
17:54 Now I'm gonna make my two fillings.
17:56 First up is what we're calling Milk 2.0.
17:58 Compared to the first milk version,
18:01 the changes to this one are one tablespoon less flour
18:04 to just get rid of that very subtle sort of like pasty note,
18:07 and one tablespoon added of powdered sugar.
18:10 Drop it ever so gently like this,
18:12 and that helps pop any of those little bubbles
18:14 that are left.
18:15 Now we're gonna make our final filling,
18:17 which is just a vanity project at this point.
18:20 I wanna try one with preserved lemon just to see.
18:23 Preserved lemon is lemons that are cured in salt,
18:27 so it's extremely potent, extremely salty.
18:30 It's kind of wild and so powerful.
18:32 Here they are, our two milked versions.
18:36 We're gonna start with preserved lemon
18:37 since that one is a wild card.
18:40 All right, we got a little bit of crackage.
18:43 Yeah, this is very, very tender.
18:46 Mm, lot of filling squidging.
18:49 So this is the cookie, and the filling is on the bottom.
18:53 It's upside down.
18:54 This happens when your filling is overly runny.
18:58 It runs to the edges of your sheet pan
19:02 and then fills in underneath the crust.
19:04 Oh, what a heartbreak.
19:06 All right, the flavor I think wasn't gonna be
19:08 the winner anyway.
19:10 It's not lemony enough.
19:11 Yeah, it's just really, really mild.
19:13 So here's the sinking feeling I'm having in my gut,
19:16 that adjustment that I made where I reduced the flour
19:19 by one tablespoon and then I added
19:21 one tablespoon powdered sugar.
19:24 Was that my detriment?
19:27 Did it need all four tablespoons of flour
19:29 and three tablespoons was not gonna be it?
19:31 Wow, I'm really nervous now.
19:36 I think we'll be okay, but I don't know.
19:39 I'm scared.
19:40 I think it happened here too.
19:49 Oh.
19:50 You can see it's inverted, fully upside down.
19:56 This is gonna be so depressing, this episode.
20:02 Kendra fails at making lemon bars for two full days.
20:07 All right, so here's the thing.
20:10 It tastes great.
20:12 We need all of that flour.
20:16 We're gonna take the powdered sugar back out.
20:18 We're gonna adjust the sugar and the salt content
20:21 and that's gonna be it.
20:23 All right, we're doing it one more time.
20:24 We upped the salt in the crust from the last time
20:26 and I don't think it was enough.
20:28 So we're gonna do slightly more salt.
20:30 So now I'm making my filling.
20:32 We're doing the full four tablespoons of flour
20:35 and we're increasing the granulated sugar,
20:37 slightly more sweetness,
20:38 so that that balance is a little better.
20:40 We'll check on that in 20 minutes.
20:42 Okay, we are having a day.
20:46 I opened up the oven at our time.
20:50 It was soup.
20:51 It was totally sloshy liquid.
20:53 The gas went out.
20:54 The ovens got [beep] up.
20:57 It was not the right temperature anymore.
20:59 So we cranked it and got it to set
21:02 and it looks honestly fine, but not perfect
21:05 because it had this weird blip
21:07 of not the right temperature in the middle.
21:09 I talked to Hannah about it
21:10 and she thinks that the oven being screwed up
21:13 is also to blame for our earlier mishaps.
21:16 The upside down lemon bars.
21:19 She was like, "There's no way that reducing
21:22 "by one tablespoon of flour would have created that."
21:25 And the problem was the oven.
21:27 This is not the one
21:28 because when the temperatures go all crazy,
21:31 that's not a recipe you can account for.
21:33 We are actually gonna revisit milk version two.
21:37 We're gonna try it again.
21:39 Less the powdered sugar, I think.
21:41 And just that three tablespoons of flour,
21:44 slightly saltier crust.
21:45 And I think with a real oven that is the right temperature,
21:50 we're gonna use our best oven, which is back there.
21:52 We're gonna get our lemon bar today.
21:55 I really think we will.
21:56 I'm going to very quickly put that together,
21:59 get it in the oven,
21:59 and I'll be back here as soon as it's done.
22:01 [upbeat music]
22:04 She baked, she chilled, and here she is.
22:09 My heart is racing.
22:12 Right off the bat, I'm feeling super good
22:14 because the reason why this was so awesome to me
22:17 when I pulled it out of the oven
22:20 is that that one fewer tablespoon of flour,
22:23 visually even, made such a difference.
22:27 It is set, but it is less firm.
22:30 And that was exactly what I was going for,
22:32 and I can see it in the texture that that's the case,
22:34 and I am flooded with relief about that.
22:38 These are so nice.
22:40 I'm delighted to report it was an oven issue.
22:43 The pastiness is gone.
22:45 I was like, "Do I believe that?
22:49 "I haven't put it in my mouth yet."
22:50 And then I did, and I believe it.
22:52 It not only delivers on that sour-sweet,
22:54 the ratio crust to filling is great,
22:57 the cuts are really nice,
22:59 and the ingredients list is eight ingredients long,
23:02 and it's really quick to make.
23:04 The rollercoaster you've been on today.
23:06 - I really have been.
23:07 - Oh my gosh.
23:08 First of all, what a thing of beauty.
23:10 - Really nice.
23:11 - Yeah.
23:12 - Look at that three-to-one ratio right there.
23:13 Look at her jiggle.
23:14 Oh my God.
23:17 I love how rounded the lemon flavor is,
23:22 but you still get the punchy tart
23:24 that you want out of a lemon bar.
23:25 The crust is fantastic.
23:27 - I increased the cook time on the crust.
23:29 - The added salt, it's not reading salty,
23:32 it's just reading more delicious.
23:34 I mean, this is exactly what you want out of a lemon bar.
23:37 - Eight ingredients.
23:38 - And that's amazing.
23:40 But it has like a touch of creaminess,
23:41 which I love.
23:43 - The milk, it's the milk.
23:44 It's crazy.
23:45 And that's what makes it different
23:47 from other lemon bars we have on the site already.
23:50 We don't make a curd.
23:51 We just whisk a mixture together that includes milk,
23:55 pour it on the pre-cooked crust, and bake it off.
23:57 - It is phenomenal.
23:59 - This is my perfect lemon bar for a few reasons.
24:03 I think the flavor is perfectly balanced
24:05 between sour and sweet.
24:07 And to achieve that, I did not have to work that hard.
24:10 If you wanna make this recipe, and I really hope you do,
24:13 please visit bonappetit.com or the Epicurious app.
24:17 The link is in the description below.
24:20 And you too can have the literal fruits of my literal labor.
24:24 (guitar strum)
24:27 [BLANK_AUDIO]